For around 700g of oranges

We divide THE ORANGE into 3 parts

• Zest

• Pulp 

• Juice

Therefore peel & juice the oranges

Keep the components divided

Strain the juice and add leftovers to the pulp bowl

Julienne the zest

Make a syrup, 1kg sugar and 1kg water

Sour Candied Pulp + Candied Orange Zest

 Put the pulp in a pot, in the same pot place large enough strainer for the orange zest. 

Add cold water until everything is covered, bring to a boil. Just as it is boiling, remove from heat, strain and rinse with cold water. Repeat process until the pulp & zest has no taste (around 4 times)

Place the zest in a pot and cover with syrup. Cook until the orange is translucent

Put pulp on a big enough pan for all the pulp to fit in one layer but not too big that there are holes; everything should be snug and perfect

Cover 90% of the pulp with the syrup, the oher 10% add water (to cook them in the syrup a bit before candying. Cook until all syrup is evaporated, be careful not to overcook it because it will be hard and very sweet.

When syrup is evaporated, transfer to parchment paper, in a uniform layer trying to spread and divide the candy because later it will be more difficult. 

Generously sprinkle with vitamin C powder everywhere

Store in airtight container

Chocolate chips

Tempering chocolate 

Melt chocolate to 45°C, cool to 26°C, and reheat to 29°C. 

Evenly spread out on baking paper to create a chocolate sheet.

When cooled, crack it and store in airtight container.

*FUN FACT If you are tempering white chocolate, melt to 40°C, cool to 25°C and reheat to 28°C*

TofuChocoOrange Mixture

700g Silken tofu

400g Melted chocolate

110g Candied orange pieces  (roughly chopped)

30g orange syrup (from candied orange)

Juice of 1 orange

Zest of 2 orange

Blitz tofu and orange syrup with a hand mixer until smooth. Transfer to a bowl and add candied orange. Mix well. Slowly start streaming in slightly cooled chocolate (but still liquid).

VERY IMPORTANT - The tofu and the chocolate should be roughly the same temperature; if you pour hot chocolate in the cold tofu mix it will not emulsify it will be just lumps of chocolate.

…if that does happen, put the mixture on top of a pot of boiling water (OFF FIRE) {bain marie}. Put it on top of the pot, mix, remove, mix, repeat until the mixture is homogeneous.

Lastly add the grated 1/2 orange zest & juice.

Mix well and place in a sac a poche.

Orange Chips

250 g cooked tapioca

½ Orange flesh cca 40g

40g orange syrup

35g orange juice

10g candied orange

Juice of 1 lemon

1 tbsp of glutinous rice flour

Cook tapioca pearls until translucent. Remove from the fire, strain (keeping the slime). Wash with cold water

Add the rest of the ingredients 

Blitz with a hand mixer until smooth paste. 

+ Zest of 1 orange 

Taste, add orange zest, MIX well (don't blitz the zest)

Dehydration:

Best to dehydrate on a silicone pad (but be aware that the will mixture constricts) if not just the metal rack wrapped in foil. Needs to be an extremely thin layer of paste otherwise it is gummy not crunchy.

Dehydrate for around 1h then gently peel off and place on a normal metal drying rack to fully dehydrate another 2 to 3h. To be absolutely certain of ultimate crunchiness satisfaction best leave it in as long as possible. Afterwards keep it in an airtight container.